Kosher Blog

Eight Meatless Weeknight Suppers (Part 1)

DH and I rarely eat meat on weeknights, so the nine days are pretty effortless for us. I thought that I’d share some of my favorite dinners for the benefit of carnivores looking for new ideas. Each of these recipes takes under an hour to prepare, with less than 30 minutes of hands-on time.

But first things first: We usually begin dinner with a tossed salad with balsamic vinaigrette. This dressing is made in a blender or food processor, so it remains homogenized for about a week. It is very thick and flavorful, so you don’t have to use much.

Balsamic Vinaigrette

1 cup extra virgin olive oil
1/2 cup good balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
freshly ground black pepper to taste
italian seasoning (basil, oregano, parsley, thyme, etc.) to taste

Combine all ingredients in a blender or food processor and pulse until well blended. Store in an airtight container in the refrigerator for up to 1 month. If dressing separates, seal and shake the container. If oil congeals, whisk briskly or microwave for 10 seconds.

For Passover: Omit mustard. (This version will not homogenize well, so there is little advantage to preparing it in a blender or food processor. Simply combine the ingredients in an airtight container and shake well before each use.)

Meatless Supper #1: Tomato-Mushroom Frittata
This dish takes only about 15 minutes to prepare, from start to finish. It makes a nice light supper or a sumptuous brunch.
serves 2

5 eggs
a splash of milk (about 3 tablespoons)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
freshly ground black pepper to taste
italian seasoning (basil, oregano, parsley, thyme, etc.) to taste
1 tablespoon butter
1 small tomato, thinly sliced
1 scallion, thinly sliced (white and green)
3 medium white mushrooms, thinly sliced
toast and ketchup to serve (optional)

Combine eggs, milk, extracts, and spices in a medium bowl or tall glass and beat together with a fork.

Preheat broiler. Meanwhile, melt butter in a 9-inch pan over medium-low heat. Pour in egg mixture. Carefully place the sliced vegetables in the pan, one slice at a time. Allow to cook without shaking the pan or scrambling the eggs until sides and bottom are set, about 5 minutes. Turn on broiler. (If you are planning to eat the frittata with toast, put the bread up now.)

Holding the handle with an oven mitt, transfer the pan to the broiler. Broil for five minutes or until top is entirely set. The last part of the frittata to set will be the areas around the tomato slices. Poke the egg in one of these areas with a knife or pancake turner to ensure that the egg is solid.

Remove from heat and serve.

Notes: I think that real butter compliments the vanilla and almond flavors well, but if you are watching your saturated fat, you can use canola oil or cooking spray instead. You can also, of course, substitute egg whites for some of the whole eggs.

For a single serving, use 2-3 eggs and a 6-inch pan. Do not try to prepare this dish with more than 3 eggs in a 6-inch pan or 6 eggs in a 9-inch pan, or the fritatta will be too thick.

For best results, use a high quality stainless steel pan. The cooking time will be longer for a nonstick pan.

Meatless Supper #2: Spinach Ricotta Pie
Yes, it’s made with frozen spinach and onion soup mix, but for the amount of time and effort it takes, this pie makes for a pretty elegant little meal.
serves 2-4

1 10-ounce package frozen chopped spinach
3 eggs
1 tablespoon parve soup mix (any flavor)
italian seasoning (basil, oregano, parsley, thyme, etc.) to taste
1 cup ricotta
1/2 cup shredded cheddar cheese
1 frozen 9-inch pie crust, thawed, or quick crust (below)

Preheat oven to 375 degrees F. Place spinach in a microwave-safe dish and microwave for 6 minutes. Drain.

In a medium bowl, combine eggs, soup mix, and spices and beat together with a fork. Add ricotta and mix until smooth. Stir in spinach and cheddar.

Prick the crust with a fork and pour in filling. Bake 35 minutes or until set.

Quick Crust
This may not be the richest crust you’ll ever eat, but it’s trans fat free and ready in
minutes. No rolling pin required.

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/3 cup canola oil
several tablespoons cold water

Combine flour and salt in a medium bowl and mix well. Add oil gradually, stirring with a fork all the while. Add water, one tablespoon at a time, until the dough can be formed into a cohesive ball. Press into a 9-inch pie plate.

Note: When I was dieting, I used fat-free ricotta, four egg whites, and one whole egg. The pie was still good, though I could tell the difference.

6 more recipes to come. . .